Tapped Bulk Density Research Articles

Physicochemical and functional characteristics of egg white powder as affected by pre-treatment and drying methods

Egg white is often regarded as a high-quality protein source that contains all essential amino acids required by humans. A fresh egg in liquid form has a short shelf life, thus drying it into powder can be the best alternative for a longer short life. This research aimed to evaluate the physicochemical and functional characteristics of egg white powder (EWP) as affected by pasteurization as pre-treatment and drying methods. There were six treatments in the preparation of EWP, i.e., pasteurization, unpasteurization and combined with three drying methods (spray-, cabinet-, or freeze-drying). The physical and functional properties of EWP were determined i.e., the yield, color, water activity, bulk density, flowability, foaming, emulsification, water absorption (WAC), oil absorption capacity (OAC), and gel strength. The chemical properties i.e. moisture content, fat, ash, protein content, protein digestibility, and antioxidant activity were also determined. The results showed that pasteurization and different drying methods affected the physicochemical and functionality of EWP. Pasteurization treatment significantly increased the bulk density of EWP prepared by spray- and cabinet drying, WAC of EWP prepared by spray- and cabinet drying, gel strength of EWP prepared by spray drying, the protein content of EWP prepared by spray drying, protein digestibility of EWP prepared by spray- and cabinet drying; however, significantly decreased the aerated and tapped bulk density of EWP prepared by freeze-drying, gel strength of EWP prepared by cabinet- and freeze-drying, the protein content of EWP prepared by cabinet- and freeze-drying, protein digestibility of EWP prepared by freeze-drying, antioxidant activity of EWP prepared by spray-, cabinet-, and freeze-drying. Different drying methods significantly affected the color parameters, bulk density, gel strength, moisture content, protein content and protein digestibility. This study suggested that the best characteristic of EWP was that of unpasteurized and prepared by freeze-drying method.

Exploring the potential of browntop millet (Urochloa ramosa) starch: Physicochemical, morphological, thermal and rheological properties across four cultivars

This comprehensive research explores the starch isolated from four browntop millet cultivars to determine physicochemical, thermal, morphological, powder flow, pasting, and rheological properties. Significant variations (p ≤ 0.05) were observed among the cultivars. Aerated bulk density (ABD) and Tapped bulk density (TBD) values ranged from 0.476 g/mL (BTM4) to 0.591 g/mL (BTM1), and 0.591 g/mL (BTM1) to 0.476 g/mL (BTM4). Amylose content varied from 22.55% (BTM4) to 25.86% (BTM3), influencing gelling strength and film-forming properties. Water absorption capacity ranged from 1.78 g/g to 1.92 g/g, while oil absorption capacity varied from 2.20 g/g to 2.47 g/g. DSC analysis showed gelatinization temperatures (Tp, and Tc) ranging from 85.44–91.61 °C, and 147.08–154.21 °C, respectively. X-ray diffraction (XRD) patterns revealed A-type crystalline patterns, with relative crystallinity ranging from 22.66% (BTM3) to 27.81% (BTM2). Pasting properties exhibited variations among cultivars, with peak viscosity ranging from 2480 c P to 3119 cP, and pasting temperature from 77.50 °C to 82.35 °C. Rheological analysis indicated shear-thinning behavior. The findings offer insights into the diverse properties of browntop millet starch, contributing to its potential applications in various industries and potentially guiding future studies on browntop millet starch modifications and novel utilization.

Comparative Analysis of Physical and Functional Properties of Colored Horse Gram Varieties (Macrotyloma uniflorum) and Its Flour

Pulses has important role in contributing to food and nutritional security and replenishing soil nutrients having a huge potential in addressing needs like future global food security, nutrition and environmental sustainability. Horse gram (Macrotyloma uniflorum) is a minor, under-exploited legume of tropics and subtropics grown under dry-land agriculture. The present study was conducted with the objective to maximize the utilization of horse gram and its flour physical and functional properties. Hundred grain weight and density (3.33 g,1.29 g/ml) were higher in cream colored variety and it was lighter, redder (less green), yellower (less blue) than brown and black colored varieties. Thickness of varieties varied significantly, highest being in brown (2.18 mm) colored variety. Hydration capacity, hydration index, swelling capacity and percent germination (2.92 g/100 grains, 0.93, 3.83 ml/100 grains and 91.66 %) varied significantly with highest being in brown colored variety. Maximum amount of all the flours passed through 52 BSS standard sieve having 300 µ sieve opening. Loose bulk density was high in brown colored flour (0.41 g/ml) whereas tapped bulk density was high in cream colored flour (0.63 g/ml). Cream-colored horse gram flour was lighter (L* value being 78.72), redder (a* value being 5.78) and yellower (b* value being 16.84). There was significant difference in the functional properties of flour. The black colored flour had highest water absorption capacity (2.31 ml/g), oil absorption capacity (2.15 ml/g), swelling power (9.14 g/g), foaming capacity (36.23 %) and foaming stability (32.13 %) than other two flours. The wettability, flowability and cohesiveness of all three flours were good, fair and low respectively. Thus brown and black colored varieties had better physical and functional properties than cream-colored variety. The brown and black colored flour had highest loose bulk density whereas cream colored flour had highest tapped bulk density. Black colored flour had highest water and oil absorption capacity, swelling power, foaming capacity and foaming stability.

Quantification of agglomerate size and interparticle forces with a modified Hausner ratio

A model is introduced in this study that establishes a relationship between bed voidage, agglomerate size, and the magnitude of interparticle forces (IPFs) with a focus on Geldart group C powders. A modified Hausner ratio (MHR), defined as the ratio of particle density to tapped bulk density for this specific group of powders, is a critical parameter of the model. The model leads to two fundamental equations. The first equation suggests that the ratio of agglomerate size to particle size is directly proportional to the square of the MHR. The second equation is a linear relationship between the ratio of IPFs and the weight of a particle with the fourth power of MHR. These equations were validated by comparing their outcomes for agglomerate size and magnitude of IPFs with the estimates of other experimental approaches. The results for Geldart group C powders showed that IPFs are at least an order of magnitude greater than the weight of a particle leading to the formation of agglomerates, which are at least three times greater than the primary particles. The proposed equations may not be applied to nanoparticles and powders with wide size distributions, necessitating further developments to achieve more accurate predictions for these cases.

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive

Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spice's seed powder were determined by standard methods. GC–MS analysis revealed significantly higher (p < 0.05) concentrations of flavour compounds which were coumarin (Irugege), arachidonic acid (Gbafilo), linoleic acid (Njangsa), oleic acid (Omilo), 9-tetradecenal (Ataiko), and tocopherol and squalene (Country onoins). Tocopherol was significantly (p < 0.05) higher in Njangsa, Omilo and Country onion, whereas linoleic acid was higher in Irugege, Njangsa and Country onions. Further, the results revealed that total phenolic content was higher in Ataiko (17.42 mg GAE/100 g) and total flavonoids content was higher in Gbafilo (80.46 mg QE/100 g). DPPH percentage ranged from 39.27 (Njangsa) to 52.07 % (Country onions), FRAP was 28.69 (Omilo) to 42.02 Mmol Fe (11)/100 g (Ataiko). The spice's particle sizes were equivalent of 0.25 to 0.5 mm sieve mesh. Water and oil absorption capacities ranged from 0.9 (Njangsa) to 2.2 % (Irugege) and 1.1 (Njangsa) to 1.46 % (Omilo). Bulk density of spices varied between 0.37 to 0.61 g/cm3 (loose bulk density) and 0.55 to 0.96 g/cm3 (tapped bulk density). These spices represent natural sources of potent flavour and antioxidant compounds for nutrition and health benefits. The study further highlighted that the spices can play functional role in food systems and for industrial exploitation.

Predicting Bulk Density for Agglomerated Raspberry Ketone via Integrating Morphological and Size Metrics Using Artificial Neural Networks

The bulk density of the particles, which is directly related to transportation and storage costs, is an important basic characteristic of products as well as an important parameter in many processing systems. This work quantified the relationship between the tapped bulk density of raspberry ketone with different degrees of agglomeration and morphological metrics (particle shape descriptors and roughness descriptors) and size metrics (size descriptors) and developed an artificial neural network (ANN) prediction model for the tapped bulk density of raspberry ketone. Samples prepared under different conditions were sieved and remixed, the tapped bulk density of the particles was then measured, and the descriptor features of the particles were obtained by combining them with image processing. The dimensions of the variables were decreased by principal component analysis and variance processing. To overcome the hyperparameter estimation of the heuristic-based artificial neural networks, the network model architectures were optimized by a neural architecture search strategy combining two-objective optimization. The results demonstrated that the tapped bulk density of raspberry ketone products is not only related to the descriptors of particle size and shape but also has a non-negligible relationship with particle roughness descriptors. The performance of the optimal ANN model demonstrated that the model can well predict the tapped bulk density of raspberry ketone with different degrees of agglomeration. The ANN model obtained by extracting morphology and size metrics through online image analysis can be used to measure the tapped bulk density in real-time and has the potential to be used for developing model-based online process monitoring.

The influence of moisture content on drilled cuttings’ properties of bed packing and flowability

To design and operate various equipment of the solids control system in offshore drilling platforms, it is important to establish how the moisture content influences the characteristics of drilled cuttings to form packed beds and flow over solid surfaces. The current study comprehensively analyzes how moisture content, primarily composed of water and representing water-based muds (WBMs), influences the bed packing properties and drilled cuttings' flowability. The particle aggregation/disaggregation dynamics, loose and tapped bulk densities and porosities, compaction dynamics of packed beds, Hausner ratio, and angle of repose of drilled cuttings with ten distinct moisture contents (1.4?44.0 wt%) were analyzed. It was noticed that the increment of moisture content up to 15.2% promoted the formation of looser interparticle structures. However, these structures were steadier, showing greater difficulty flowing and releasing air/liquid. The continuous increment of moisture content beyond 15.2% promoted a complete change in the material behavior. The interparticle structures became denser. The material could flow and release air/liquid more easily. In addition, it was possible to establish a classification of the different behaviors of drilled cuttings according to the moisture content. Predictive models were proposed to describe the influence of the moisture content on the bed packing and flowability properties of drilled cuttings.

Improving the physical and wettability properties of skim milk powders through agglomeration and lecithination

This study aimed to reduce the bulk density of skim milk powders (SMP) and improve subsequent wettability and dissolution by a combination of agglomeration and lecithination. Agglomeration significantly increased powder particle size from a D90 of 120–201 μm, and decreased tapped bulk density (0.73–0.65 g/cm3), although it led to increased friability (32.7%) compared to regular SMP (22.9%). Spraying lecithin on to SMP in the fluid bed improved wettability (8.94 s) compared to regular SMP (>300 s). Agglomeration without lectithination had no effect on powder wettability, similarly, adding lecithin in to liquid skim milk concentrate prior to drying did not improve subsequent powder wettability. Overall, improving the functionality of skim milk is quite complex, and while powder bulk density can be reduced, the particles remain susceptible to breakdown, and the wettability is relatively poor, but can be improved by spraying lecithin directly on to the powder particles.

Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient

The study investigated the effect of germination on pigeon pea flour’s physico-functional (pH, color, water and oil absorption capacities, swelling and foaming capacities and bulk densities) and proximate, total polyphenols and antioxidant activity. The physico-functional and proximate parameters were determined using standard protocols. The color analysis showed that germination significantly increased the flour samples’ lightness (L*) (70.7; p = 0.009) by almost 1.5-fold. Germination resulted in almost 1.1 times higher oil absorption capacity than the control (219.9%; p = 0.022). The foaming capacity of the germinated samples significantly (p = 0.015) increased by 6.4%. Germination significantly reduced the loose bulk density (0.54 vs 0.63; p = 0.012) but significantly increased the tapped bulk density (0.84 vs 0.77; p = 0.002). The germinated samples recorded significantly (1.62%; p = 0.010) lower crude fat, about 1.2 times lower than the raw flour. Germination significantly increased the flour’s total ash (4.2% vs 3.6%; p = 0.003) and crude protein (11.6% vs 9.4%; p = 0.047) content. Germinated pigeon pea flour will perform better in formulating baked products, aerated foods and food extenders than non-germinated pigeon pea flour. Hence, the germination of pigeon peas should be encouraged because it harnesses the functional and proximate attributes measured.

Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder

The pace of modern life of dwellers in big cities worldwide increases the demand for fast food or ready-to-cook meals. Dal curry is a common and popular meal item in Bangladesh, but its long cooking time needs to be reduced to satisfy consumer’s needs. So, this study is aimed at developing and analyzing ready-to-cook mixed dal powder. Samples were prepared with 100% lentil (control), 25% green gram with 75% lentil (S1), 25% black gram with 75% lentil (S2), and 50% of both dal in 1 : 1 ratio with 50% lentil (S3). Compared to mixed dal powder (8 minutes), the lentil dal powder took less cooking time (7.29 minutes). Mixed dal had no significant effect ( p &gt; 0.05 ) on moisture, fat, and ash but affected on protein content. All mixed dal powder samples showed a higher protein content as well as amino acids such as alanine, aspartic acid, cysteine, glutamic acid, histidine, isoleucine, leucine, methionine, and tyrosine compared to the control. In contrast, the control showed the highest amount of arginine, glycine, lysine, proline, serine, and threonine. Control sample showed the highest loose bulk density (0.828 g/ml), tapped bulk density (0.905 g/ml), water absorption index (5.160 g/g), and water solubility index (24.410 g/100 g) than mixed samples. The color was influenced significantly by adding different pulses variety. The flowability of each sample was excellent, as Carr’s index (CI) and Hausner ratio (HR) for all samples were within 0-10% and 1.00-1.11, respectively. Although no significant differences were found, the sample with 50% lentil, 25% green gram, and 25% black gram secured the highest score in overall acceptability. Samples’ total viable count was assessed for up to 6 months, where the values were within the acceptable limit.

Formulation and Evaluation of Anti-Diabetic Tablet from Insulin Plant (Costus Igneus)

In this research article we prepare tablet formulation of Costus igneus plant i.e., Insulin plant by its ethanolic leaves extract and mixing with suitable excipients. Extract was prepared by collecting Costus igneus plant leaves and go for shade drying for 4-7 days, after drying its crushed by mill to form powder and taken for extraction. After extraction we prepare powder for taking different chemical qualitative test and laboratory flow properties such as; (Angle of repose, Loose bulk density, Tapped bulk density , Compressibility index) and after checking flow properties and then punch tablet by direct compression method we take two forms of tablet formula changes in main API one is extract and other is only powder and go for evaluation study such as; ( Color ,Weight variation Test ,Hardness, Friability, Disintegration Time, Thickness)

Comparison of Pin Mill and Hammer Mill in the Fine Grinding of Sphagnum Moss

Dried sphagnum moss was ground using a pin mill and a hammer mill under various operating conditions, i.e., changes in the rotor frequency and feed rate. The specific energy consumption of the size reduction was recorded. The ground powder was characterized by median particle size, width of size distribution (span), loose and tapped bulk densities, and the Hausner ratio. Pin milling used less energy for size reduction than hammer milling, especially when the target size was below 100 μm. In both milling methods, the specific energy consumption was mainly caused by the rotor frequency used. However, in pin milling, the specific energy consumption was also dependent on the production rate: the higher the rate, the higher the energy consumption. No such dependence was observed with the hammer mill. The span was wider in pin milling than hammer milling in the intermediate product size range although the difference decreased at the fine and coarse ends. A similar pattern was found for bulk densities. However, the flowability of powder, as characterized by the Hausner ratio, was comparable between the grinding methods.

Dry granulation of vitamin D3 and iron in corn starch matrix: Powder flow and structural properties

In this work, a twin-screw dry granulation (TSDG) was adopted to produce vitamin D3 (VD3) and iron blended dry granules using corn starch as an excipient. Response surface methodology was applied to determine the effect of the formulation compositions (VD3 and iron) on granule properties [tapped bulk density, oil holding capacity, and volumetric mean particle size (Dv50)]. Results indicated that the model fitted well, and responses, in particular flow properties, were significantly affected by the composition. The Dv50 was only influenced by the addition of VD3. The flow properties were characterized by the Carr index and Hausner ratio, which indicated very poor flow of the granules. Scanning electron microscopy with energy dispersive spectroscopy confirm the presence and distribution of Fe++ and VD3 in the granules. Overall, TSDG was proven to be a simple alternative method for the preparation of dry granules of VD3 and iron in a blend.

Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal

AbstractSilphium integrifolium Michx. (Silflower) has been a promising subject for domestication as a perennial oilseed crop. This work was carried out to investigate the seed processing aspect of this effort. Thousand seed weight, densities, and dimension of the seeds were evaluated, seed milling to obtain enriched kernel fraction was conducted, and initial characterization of the seed protein was performed. There was wide variation in flat seed length (11.5–20.8 mm), width (4.6–11.8 mm), and thickness (0.9–1.6 mm). The thousand seed weight was 23.8 g but the tapped bulk density was only 189.6 g/L due to the presence of wing around the seed's periphery. The kernel accounted for 56.1% of the seed weight and contained 31.0% oil. A kernel‐enriched fraction with 79.6% purity was obtained by roller‐milling, sifting, and air classification. Linoleic (62.3%) and oleic (19.6%) acids were the major fatty acids in the oil. The defatted enriched kernel fraction contained 63.41% crude protein. Globulin, glutelin, albumin, and prolamin accounted for 55.6%, 19.3%, 16.4%, and 8.7% of the soluble proteins, respectively. At an extraction pH of 9, protein solubility was 62%. Maximum solubility (70%) was obtained at pH 10 while minimum solubility of 9% occurred between pH 4 and 5.5. Aside from the oil, the dehulling of silflower seeds also produced a high‐protein defatted meal, which may be used as is or as a starting material for enriching the protein further into a protein isolate.

Encapsulation of bioactive compounds in shalgam and investigation of the possibilities of their use in probiotic food production

Shalgam, a naturally fermented beverage, is a prebiotic supplement and has high antioxidant activity. This study aimed to encapsulate shalgam to develop a functional probiotic beverage by freeze drying. Particle size measurement and surface morphology, wettability, solubility, bulk density, tapped bulk density, moisture, water activity, total polyphenol, total monomeric anthocyanin, antioxidant activity and encapsulation efficiency analyzes were performed for characterization of shalgam capsules. The obtained shalgam capsules were used in kefir production at the rate of 0%, 5%, 10%, 15% (w/v). Color, viscosity, water soluble dry matter determination, total protein, total fat, titration acidity, pH, microbiological and sensory analysis of kefir samples were performed. Shalgam microcapsules increased total phenolic, anthocyanin and antioxidant activity of kefir significantly (p < 0.05). Kefir samples containing 5% shalgam microcapsules had the highest microbiological viability and sensory score.

Effect of heat-moisture treatment on the functional and rheological characteristics of cassava (Manihot esculenta) starch

The major drawback of most starchy food is its inability to withstand high-temperature conditions, shearing force and acidity, which limits its usage in the food industry. This study investigates the effect of heat-moisture treatment (HMT) at varying moisture content (10–30% wet basis), drying temperature (80–100 °C) and time (2–8 h) on the functional and rheological properties of cassava starch using response surface methodology (RSM) by adopting a Box–Behnken design method. Cassava roots were processed into modified starch under various processing conditions. Results showed an increase in the water absorption index, solubility and swelling power while there was a slight reduction in the loose bulk density and tapped bulk density. The starch viscosity ranged between 4182 and 4268 Cps. Consistency ranged between 2.51 and 2.56 g/mL and the flow behaviour index ranged between 2.70 and 2.82. Optimal processing conditions for cassava starch were achieved with a moisture content of 30%, drying temperature of 90 °C and time of 2 h. These variables are important to consider for processing of cassava starch with improved consumer acceptability and potential large-scale production of baked foods, gel formation and custard production.

Characterisation of Wood Particles Used in the Particleboard Production as a Function of Their Moisture Content.

The properties of particleboards and the course of their manufacturing process depend on the characteristics of wood particles, their degree of fineness, geometry, and moisture content. This research work aims to investigate the physical properties of wood particles used in the particleboard production in dependence on their moisture content. Two types of particles currently used in the production of three-layer particleboards, i.e., microparticles (MP) for the outer layers of particleboards and particles for the core layers (PCL), were used in the study. The particles with a moisture content of 0.55%, 3.5%, 7%, 10%, 15%, and 20% were tested for their poured bulk density (), tapped bulk density (), compression ratio (k), angle of repose (), and slippery angle of repose (). It was found that irrespective of the fineness of the particles, an increase in their moisture content caused an increase in the angle of repose and slippery angle of repose and an increase in poured and tapped bulk density, while for PCL, the biggest changes in bulk density occurred in the range up to 15% of moisture content, and for MP in the range above 7% of moisture content, respectively. An increase in the moisture content of PCL in the range studied results in a significant increase in the compression ratio from 47.1% to 66.7%. The compression ratio of MP increases only up to 15% of their moisture content—a change of value from 47.1% to 58.7%.

Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice.

Experiments detailing the spray drying of fruit and vegetable juices are necessary at the experimental scale in order to determine the optimum drying conditions and to select the most appropriate carriers and solution formulations for drying on the industrial scale. In this study, the spray-drying process of beetroot juice concentrate on a maltodextrin carrier was analyzed at different dryer scales: mini-laboratory (ML), semi-technical (ST), small industrial (SI), and large industrial (LI). Selected physicochemical properties of the beetroot powders that were obtained (size and microstructure of the powder particles, loose and tapped bulk density, powder flowability, moisture, water activity, violet betalain, and polyphenol content) and their drying efficiencies were determined. Spray drying with the same process parameters but at a larger scale makes it possible to obtain beetroot powders with a larger particle size, better flowability, a color that is more shifted towards red and blue, and a higher retention of violet betalain pigments and polyphenols. As the size of the spray dryer increases, the efficiency of the process expressed in powder yield also increases. To obtain a drying efficiency >90% on an industrial scale, process conditions should be selected to obtain an efficiency of a min. of 50% at the laboratory scale or 80% at the semi-technical scale. Designing the industrial process for spray dryers with a centrifugal atomization system is definitely more effective at the semi-technical scale with the same atomization system than it is at laboratory scale with a two-fluid nozzle.

Physical-chemical properties and microstructural characterization of traditional mexican chili (Capsicum annuum L.) powders

Objective: Evaluate the physical-chemical properties and characterize the microstructure of four varieties of traditional Mexican chili (Capsicum annuum L.) powders: “Arbol”, “Guajillo”, “Piquin” and “Mole ranchero” (Ancho chili).&#x0D; Design/methodology/approach: Physical-chemical properties of chili powders were evaluated by means of moisture content, particle size, aerated and tapped bulk density, Carr index, Hausner ratio, angle of repose (flow properties), capsaicin, and carotenoids content. Microstructure of samples was characterized by Confocal Laser Scanning Microscopy and Scanning Electron Microscopy. ANOVA analysis and Tukey test were performed to evaluate the significant statistical difference between samples at 95% of confidence level.&#x0D; Results: “Arbol”, “Guajillo”, “Piquin” and “Mole Ranchero” chili powders presented a cohesive behavior respect to its flow properties related to aerated and tapped bulk density, angle of repose, Carr Index, and Hausner ratio values under moisture content between 6.59-14.48 gH2O/100g d.s. “Arbol” and “Piquin” chili powders presented the higher capsaicin content, while “Guajillo” and “Mole ranchero” showed the higher carotenoids content. FTIR spectra confirmed the presence of secondary amide, phenolic groups, alkanes, and aliphatic chains that belong to capsaicin structure at specific absorption bands. Microstructure of chili powders presented particles with surface imperfections as cracks and dents, and smooth surface that influence physical-chemical and flowability properties.&#x0D; Limitations on study/implications: Hight moisture content affect the physical-chemical properties, flowability and microstructure of traditional Mexican chili powders.&#x0D; Findings/conclusions: Moisture content between 6.59 and 14.48 gH2O/100g d.s. influences the physical-chemical properties, flowability and microstructure of traditional Mexican chili powders. To improve physical-chemical properties and flowability behavior of chili powders is required that moisture content be lower than 6.59 H2O/100g d.s.

Formulation and Evaluation of Sustained Release Floating Pellets of Amlodipine Besylate

The aim of the present study is to design and develop sustained release pellets formulations for Amlodipine besylate. Amlodipine is an oral antihypertensive agent, commonly used as calcium channel blocker for treating high blood pressure. It is frequently used to treat heart diseases like angina pectoris. The dose of Amlodipine in case of hypertension or angina initially 5 mg daily later adjusted to 10 mg daily by oral route. Amlodipine has a maximum solubility in acidic pH. Amlodipine has a high bioavailability ranging from 60 to 80 % and slow rate of elimination. Amlodipine besylate at different drug to polymer ratios were prepared by extrusion and spheronization technique. The influence of the proportion of the polymer on the release rate of the drug from the pellets was studied. The in-vitro release studies of pellets were carried out in 0.1N HCl for 12 hours. The studies indicated that the drug release can be modulated by varying the concentration of the polymer. Pellets were prepared and evaluated for loose bulk density, tapped bulk density, compressibility index and angle of repose, shows satisfactory results. Formulation was optimized on the basis of acceptable pellet properties and in-vitro drug release. The resulting formulation produced robust pellets with acceptable drug content and low friability. The release data was fitted to various mathematical models such as, Higuchi, Korsmeyer- Peppas, First-order and Zero-order to evaluate the kinetics and mechanism of the drug release. Keywords: Sustained release, Ethyl cellulose, HPMC, Pellets, Amlodipine besylate